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Ingredients
- 2 c. Sugar (raw sugar is best, White is also fine)
- 1 lt Vodka (the cheapest Available)
- 2 c. Nectar (can use herb Extracts, coffee, etc.)
Directions
- Heat the nectar and sugar till disolved, cold, add in the vodka and store in airtight bottles ... and let it sit for a year.
- I put a piece of hard fruit in the bottle also. Looks great and adds to the flavor. I also use jackfruit, lychee, guava and other tropical fruits growing in my (or possibly neighbors') yard. A friend made some with anis seeds and it it golden brown ambrosia!
- If these fruit are not available, get a can of fruit in syrup and mix the syrup with the vodka, adding some of the fruit. Jackfruit and lychee are very distinctive and delicious.
- (For those who like a sweeter, more syrupy liquor, use a little less vodka or possibly more sugar.
- This recipe is a little on the tart side, but after a year on the shelf, it gets as mellow as as the best. The sweeter ones are a real treat on vanilla Tofutti or possibly other VLF ices.
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